Gluten Free Vanilla Cupcakes with Cashew Cream Cheese Icing

I have long lusted over a cupcake recipe that didn’t contain the usual suspects (dairy, wheat, gluten, sugar) and boy oh boy did these really hit it on the nose.

These Gluten Free, Grain Free, Dairy Free, and Refined Sugar Free Cupcakes… are a great addition to your celebratory times.

Enjoy these with the cashew cream cheese icing below or your fav! As you know the icing is equally as important as the cupcake itself 😉

These cupcakes have a slightly more dense texture, more like a heavy cake then a super light cupcake. I have to be honest, at first (when they first come out of the oven and cooled down a bit) I wasn’t sure I’d enjoy that part. But later that day and the following day, they morph into the most delightful little treats.

You may be thinking, but I don’t want to tell my friends that the cupcakes are made from beans!

Cashew Cream Cheese Icing – Makes about 2.5-3 Cups of Frosting (enough for 15-18 small cupcakes)
This recipe can be a little more labour intensive being that you have to have cashew cream cheese made (takes about a week – recipe to come) but you’re in luck cuz you can make it with cashews and mimic the flavour of the fermentation with lemons and salt. I’ve provided both options below 🙂
* 1 Cup Raw Cashews (rinsed and soaked for 3 hours) OR 1/2 Cup of Cashew Cream Cheese (recipe coming)
* 1 1/2 cups Coconut Cream, or three 13.6 oz. cans of chilled coconut milk
* 1/3 Cup Honey
* 2 Teaspoons Vanilla Extract or 1 teaspoon Vanilla extract & 1 teaspoon Vanilla powder

Instructions :

In a food processor, puree the soaked cashews until smooth, you’ll need to keep stopping the processor and scraping the sides, add in the juice from 1 lemon, a pinch of salt and keep pureeing until smooth. It’ll seem like its not getting smooth and then bam. Smoothness.

Add in the Coconut Cream (important that its fresh from the fridge so its set – this could be the thick cream on the top of your coconut milk cans, or on the top of coconut milk cartons)
Add in honey and vanilla, and puree until smooth.
Put your icing in a piping bag or spoon it on your cupcakes! Make sure to keep chilling it if you find its getting runny!

Keep your icing refrigerated for storage!

Ill be posting some options for natural food colourings for the icing!

SR xo ENJOY!

Remember to tag your recipe creations with #EatwithStacey so I can see your deliciousness!

If you have any questions feel free to contact me!

I bought the mini cupcake trays from here but you could easily use whatever you have and my icing piping bag from here.